Korean Kimchi soup

When your Kimchi is coming to the end of its 2 week life and you have half a pot left, this is a great way to use it up!

Ingredients (This serves 2-3)

500ml vegetable stock

4 king oyster mushrooms (they’re cheap here) or shitake or any mushroom you choose!

250g Kimchi

1 medium potato (cubed)

4 cloves garlic (sliced)

6 spring onions (chopped)

200 g tofu, cubed

1 tbsp soy sauce

1 tsp chilli flakes

½ inch grated fresh ginger

Sesame oil for garnish

Sesame seeds for garnish

Step 1

Put a little oil in a pan and add in the tofu and keep on a medium heat whilst it starts to brown (stir continuously).

Step 2

Add in garlic and ginger to the pan and heat for another minute, still stirring.

Step 3

Pour the stock in to the pan and add kimchi, cubed potato, soy sauce, chilli flakes, mushrooms and half of the spring onions and bring to the boil. Then reduce the heat and allow to simmer for 10-15 minutes.  (add more chili flakes if its not hot enough for you)

Step 4

Once the Potato is cooked then your ready to whack it into some bowls. Drizzle on some sesame oil, sesame seeds and the remainder of the spring onions and you’re ready to go.

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